Thick, tender chicken simmered in a rich, creamy broth with soft, pillowy dumplings — this Cracker Barrel chicken and dumplings recipe is pure comfort food at its very best.
This copycat Cracker Barrel chicken and dumplings recipe brings all the warmth and heartiness of that beloved restaurant dish right into your own kitchen. Tender pieces of chicken are cooked low and slow in a luscious, savory broth, and the dumplings are made from scratch with simple pantry staples. The result is a thick, creamy, stick-to-your-ribs dinner that the whole family will ask for again and again.
WHAT IS CRACKER BARREL CHICKEN AND DUMPLINGS?
If you’ve ever sat down at a Cracker Barrel and ordered their chicken and dumplings, you already know why this dish has such a devoted following. It’s not like other versions you may have had. The dumplings are flat, rolled, and cut into thick strips — not the fluffy drop biscuit style. They cook directly in the broth and absorb all that rich, savory flavor as they soften into something truly special.
Here’s what makes this version so good:
- Chicken: Boneless, skinless chicken breasts or thighs work perfectly here. They become incredibly tender after simmering.
- Homemade flat dumplings: Made from flour, baking powder, butter, and milk — simple ingredients that come together into thick, chewy dumplings with real bite.
- Creamy broth: A combination of chicken broth, cream of chicken soup, and a splash of heavy cream creates that rich, velvety base the dish is famous for.
- Butter: Adds richness and depth to both the broth and the dumplings.
Everything comes together in one pot, which means easy cleanup and even easier weeknight dinners.
CRACKER BARREL CHICKEN AND DUMPLINGS INGREDIENTS
You’ll need:
For the Chicken and Broth:
- 2 pounds boneless, skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 can (10.5 ounces) cream of chicken soup
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup whole milk
- 2 tablespoons unsalted butter, melted
CAN I USE ROTISSERIE CHICKEN INSTEAD?
Yes, absolutely. Using a store-bought rotisserie chicken is a fantastic shortcut for this recipe. Just shred the meat and add it directly to the broth once you’ve mixed in the cream of chicken soup and cream. Skip the step of poaching the raw chicken and go straight to making the dumplings. It cuts the total cook time down significantly and the flavor is still excellent.
WHAT MAKES THE DUMPLINGS FLAT INSTEAD OF FLUFFY?
The signature flat dumpling is really what sets this dish apart from a standard chicken and dumplings. The dough is rolled out thin and cut into strips or squares, then dropped directly into the simmering broth. As they cook, they puff up just slightly but stay thick and chewy in a way that drop dumplings never do. They soak up the broth, and every bite is soft, hearty, and full of flavor.
The key is not overworking the dough. Mix it until just combined and stop there. Tough dumplings are always the result of too much stirring.
HOW TO MAKE CRACKER BARREL CHICKEN AND DUMPLINGS
This recipe comes together in about an hour, and most of that time is hands-off simmering.
STEP ONE: Add the chicken breasts or thighs to a large pot or Dutch oven. Pour in the chicken broth and season with garlic powder, onion powder, salt, and black pepper. Bring to a boil over medium-high heat.
STEP TWO: Once boiling, reduce the heat to medium-low, cover the pot, and let the chicken simmer for 20 to 25 minutes until it is fully cooked through and tender enough to shred easily.
PRO TIP: Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F before removing it from the pot.
STEP THREE: Remove the chicken from the pot and set it on a cutting board. Use two forks to shred it into large, bite-sized pieces.
STEP FOUR: While the chicken is resting, whisk the cream of chicken soup and heavy cream directly into the hot broth in the pot. Add the butter and stir until everything is smooth and combined. Keep the broth at a gentle simmer over medium-low heat.
STEP FIVE: Make the dumpling dough. In a large bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir until a soft dough forms. Do not overmix — stop as soon as there are no dry streaks of flour remaining.
PRO TIP: If the dough is sticking to your hands, dust your work surface and rolling pin with a little extra flour. The dough should be soft but manageable.
STEP SIX: Lightly flour a clean work surface and turn the dough out onto it. Use a rolling pin to roll the dough out to about ⅛ inch thickness. Cut into strips approximately 1 inch wide and 2 inches long using a sharp knife or a pizza cutter.
STEP SEVEN: Return the shredded chicken to the pot of simmering broth. Then, one at a time, drop the cut dumpling pieces directly into the simmering broth. Give everything a gentle stir to keep the dumplings from sticking together.
STEP EIGHT: Cover the pot and cook on medium-low heat for 15 to 20 minutes, stirring occasionally, until the dumplings are cooked through and the broth has thickened into a creamy, rich consistency.
STEP NINE: Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot in bowls.
RECIPE TIPS FOR THE BEST CHICKEN AND DUMPLINGS
Getting this recipe right comes down to a few simple things.
Don’t rush the chicken. Letting the chicken simmer gently instead of boiling hard keeps it tender and juicy. Hard boiling toughens the meat and makes it stringy.
Roll the dumplings thin. This is the step that most people skip, thinking thicker is better. Thinner rolled dumplings cook faster, absorb more broth, and end up with that soft, chewy texture that is so satisfying. Aim for about ⅛ inch.
Keep the broth at a gentle simmer when adding dumplings. A rolling boil will cause the dumplings to break apart before they have a chance to cook through. Medium-low and steady is the right temperature.
Stir occasionally but not constantly. The dumplings need to cook undisturbed for the most part, but occasional gentle stirring prevents them from clumping together at the bottom of the pot.
CHICKEN AND DUMPLINGS SUBSTITUTIONS AND ADDITIONS
CHICKEN: Bone-in chicken thighs add extra flavor to the broth if you have time for a longer simmer. Just increase the cooking time by about 10 minutes and remove the bones before shredding. As mentioned above, rotisserie chicken is a great time-saving substitute.
CREAM OF CHICKEN SOUP: You can make a homemade version by melting 2 tablespoons of butter in a small saucepan, whisking in 2 tablespoons of flour, then slowly adding 1 cup of chicken broth and ¼ cup of milk. Cook until thickened and use in place of the canned soup.
HEAVY CREAM: Whole milk works as a lighter substitute. The broth won’t be quite as rich, but it will still be delicious.
VEGETABLES: Frozen peas and carrots are a simple addition that makes this dish even more filling. Stir them in along with the shredded chicken in Step Seven. Celery and diced onion can also be sautéed in butter at the beginning of the recipe and simmered with the chicken for extra flavor.
HERBS: Fresh thyme or dried parsley add a nice herbal note to the broth. A bay leaf simmered with the chicken is a small touch that adds a lot of depth.
HOW TO SERVE CRACKER BARREL CHICKEN AND DUMPLINGS
This is a complete meal all on its own. A big, deep bowl filled with shredded chicken, pillowy dumplings, and that thick, creamy broth is everything you need on a cold night.
That said, it pairs beautifully with a few simple sides. Buttered green beans, roasted carrots, or a simple side salad all work well alongside it. Warm dinner rolls or homemade biscuits are perfect for soaking up every last drop of that broth.
If you’re serving a crowd, this recipe doubles easily and holds well in a large pot on the stove over low heat while you get the rest of dinner on the table.
HOW TO STORE THIS RECIPE
IN THE FRIDGE: Store leftover chicken and dumplings in an airtight container in the refrigerator for up to three days. The dumplings will continue to absorb the broth as they sit, so the leftovers will be thicker than when first made. Add a splash of chicken broth when reheating on the stovetop to loosen everything back up.
IN THE FREEZER: This recipe does freeze well, though the texture of the dumplings will change slightly after freezing and thawing — they become softer and more absorbed into the broth. If that doesn’t bother you, cool the dish completely and transfer to freezer-safe containers. It will keep in the freezer for up to two months. Thaw overnight in the refrigerator before reheating.
REHEATING: The best way to reheat chicken and dumplings is gently on the stovetop over medium-low heat with a splash of chicken broth or water stirred in. The microwave works too — heat in 90-second intervals, stirring in between, until warmed through. Avoid high heat, which can cause the dumplings to break apart.
FREQUENTLY ASKED QUESTIONS
What kind of dumplings does Cracker Barrel use? Cracker Barrel uses flat, rolled dumplings that are cut into strips or squares and cooked directly in the broth. They are thick, chewy, and soft — very different from the fluffy drop dumplings used in other recipes.
Can I make this recipe ahead of time? You can prepare the chicken and broth up to a day ahead and store it in the refrigerator. Make the dumplings fresh right before serving for the best texture. The dumplings absorb broth quickly and become very soft if left in the liquid overnight.
Why are my dumplings gummy? Gummy dumplings are usually the result of undercooking or adding the dumplings to broth that isn’t hot enough. Make sure the broth is at a steady simmer before adding the dumplings, and give them the full 15 to 20 minutes to cook through.
Can I use self-rising flour for the dumplings? Yes. If you use self-rising flour, omit the baking powder and salt from the dumpling dough recipe. The results will be very similar.
How do I thicken the broth? The cream of chicken soup and the starchy dumplings will thicken the broth naturally as the recipe cooks. If you want a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering broth a few minutes before the dumplings are done.
Can I make this gluten-free? You can substitute a 1:1 gluten-free all-purpose flour blend for the dumplings. Results will vary depending on the brand, but it works reasonably well. Make sure your cream of chicken soup is also gluten-free.
CRACKER BARREL CHICKEN AND DUMPLINGS
Ingredients
For the Chicken:
- 2 pounds boneless skinless chicken breasts or thighs
- 6 cups chicken broth
- 1 can 10.5 ounces cream of chicken soup
- ½ cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ cup whole milk
- 2 tablespoons unsalted butter melted
Instructions
- Add the chicken to a large pot and pour in the chicken broth. Season with garlic powder, onion powder, salt, and black pepper. Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover the pot, and simmer for 20 to 25 minutes until the chicken is cooked through to 165°F.
- Remove chicken from the pot and shred into large pieces using two forks.
- Whisk the cream of chicken soup, heavy cream, and butter into the hot broth until smooth. Keep the pot at a gentle simmer over medium-low heat.
- In a large bowl, combine the flour, baking powder, and salt. Add the melted butter and milk and stir until a soft dough just comes together. Do not overmix.
- Turn the dough out onto a lightly floured surface and roll to ⅛ inch thickness. Cut into 1×2-inch strips.
- Return the shredded chicken to the pot. Drop the dumpling strips one at a time into the simmering broth, stirring gently.
- Cover and cook on medium-low heat for 15 to 20 minutes, stirring occasionally, until dumplings are cooked through and broth has thickened.
- Taste and adjust seasoning as needed. Serve hot.
Notes
- Do not overwork the dumpling dough or the dumplings will be tough.
- Roll dumplings thin — about ⅛ inch — for the best soft, chewy texture.
- A rotisserie chicken can be substituted for the raw chicken to save time.
- Add a splash of chicken broth when reheating leftovers to loosen the consistency.
